This Christmas, my mom went on a cookie baking spree. I decided to join her and made chocolate orange crinkle cookies. The original recipe is from Food Network Magazine. It has been adapted slightly.
2 cups flour
-2 teaspoons baking powder
-1/4 teaspoon salt
-1 stick butter, cut into pieces
-5 ounces unsweetened chocolate, cut into pieces
-2 cups granulated sugar
-2 tablespoons Grand Marnier or other orange flavored liqueur
-1 tablespoon grated orange rind
-3 large eggs, lightly beaten
-1/2 cup confectioner's sugar
1. Whisk flour, baking powder, and salt in a medium bowl and set aside.
2. Heat the butter, chocolate, and 1 2/4 cups sugar in a medium saucepan over low heat. Stir until melted and smooth (don't expect the sugar to melt like I did).
3. Let cool slightly, then add the Grand Marnier, orange rind, and eggs, and stir until combined. Add the flour mixture and stir until just combined. Transfer to a bowl, cover, and refrigerate until firm (about 2 hours).
4. Line baking sheet with parchment paper. Put the remaining 1/4 cup sugar and the confectioner's sugar in 2 separate bowls. Form the dough into 1-inch balls. Coat the dough first in the sugar then in the confectioner's sugar, rolling around to coat. Arrange on the baking sheet about 1 1/2 inches apart. If using two baking sheets at one time, rotate the sheets positions in the oven halfway through baking time.
5. Bake at 350 degrees F for 12 minutes, until the cookies are puffed and cracked. Let cool for 5 minutes and then transfer to wire racks.